One of our most popular preserves, this Strawberry & Pepper Jam is an invigorating combination of vibrant pepper and soft whole cooked strawberries. A unique and delicious gift for the creative and curious alike.
The natural affinity between black pepper and strawberries is showcased in this soft cooked whole strawberry jam. In the 17th and 18th centuries fruits and sugar were boiled together and sealed to give a long-keeping preserve where were used The East India Company voyages. Sailors were relatively healthier with the introduction of jam on board because preserves could last the length of the trip, where fresh fruit could not.
Strawberry & Pepper Jam served with Buttery Black Pepper Scones and Goat’s Cheese has the appearance of the original scones and jam, and indeed that’s just what it is, but with the addition of exotic black pepper.
110g Salted butter – chilled, cut into small cubes
150ml Buttermilk – chilled
A little extra flour for rolling out
A little extra melted butter or milk for brushing the scones
Oil a large baking sheet or line it with a non-stick liner.
Weigh and measure all the ingredients and have them ready to use.
Mix the flour with the baking powder, bicarbonate of soda, salt and pepper in a large bowl.
Add the butter and, using your fingertips, rub it into the flour mixture. The mixture should look like rough breadcrumbs with still some visible butter, which is what will help to give a flaky texture to the scones when they are baked.
Pour in about half the milk and combine with the buttery flour. Add more milk till a light and soft dough is formed. Some flour will absorb more liquid and some less, so be prepared to have a little milk left over (you can use this to brush the top of the scones) or to use a few tablespoons extra.
It is important to not ‘over-work’ the dough as this will result in tough scones. Bring the mixture together gently and as soon as it holds together turn it out onto a floured bench.
Lightly roll the dough to 1cm thick and cut into 5cm rounds with a straight-sided cutter. Do not turn the cutter as this will cause the sides of the scones to fuse together and could result in an uneven rise.
Gather together any remaining dough after cutting the first scones, shaking off excess flour. This can be rolled again to produce more scones. Brush the tops with milk or melted butter.
Quickly lay the scones on the baking sheet and put directly into the pre-heated oven. Bake for 12 to 15 minutes until golden brown and risen. Remove from the oven and cool slightly on a wire rack.
Pile the scones onto a serving plate or into a napkin-lined basket. Serve these, split, with a thin round of goat’s cheese and a swirl of the Strawberry & Pepper Jam for a taste of tradition and a garnish of history.